Atlantic Canadians’ Sensory Perception of Couscous Made with Sugar Kelp (Saccharina latissma)
Abstract
1. Introduction
2. Materials and Methods
2.1. Samples
2.2. Participants
2.3. Sensory Procedure
2.4. Statistical Analysis
3. Results
3.1. Sensory Trial #1—Different Levels of Sugar Kelp Incorporation
3.2. Sensory Trial #2—Samples Evaluated with and without Nutritional Information
4. Discussion
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Sample | Appearance | Flavour | Texture | Overall Liking |
---|---|---|---|---|
Control | 5.0 b (1.2) | 6.6 a (1.1) | 6.0 a (1.5) | 6.4 a (1.6) |
4SK | 6.1 a (1.8) | 6.7 a (1.0) | 5.1 b (1.3) | 6.5 a (1.6) |
6SK | 5.9 a (1.6) | 6.6 a (1.5) | 5.2 b (1.8) | 6.5 a (1.7) |
8SK | 5.9 a (1.3) | 4.9 b (1.1) | 4.3 c (1.2) | 4.8 b (1.4) |
10SK | 4.5 b (1.1) | 4.9 b (1.6) | 4.3 c (1.4) | 4.6 b (1.3) |
Characteristic | Mean |
---|---|
Seaweed can be part of a healthy diet. | 6.3 (1.5) |
Food containing seaweed is expensive. | 5.0 (1.1) |
Seaweed is a good source of antioxidants. | 6.0 (1.1) |
Seaweed is a good source of vitamins. | 5.5 (1.2) |
Seaweed is a good source of omega-3 fatty acids. | 6.1 (1.3) |
Foods containing seaweed are disgusting. | 3.5 (1.4) |
Foods that contain seaweed are healthy. | 5.6 (1.5) |
I regularly consume products containing seaweed. | 3.0 (1.7) |
It is hard to find products that contain sources of seaweed. | 4.0 (1.8) |
Sample | Overall Liking | Purchase Intent |
---|---|---|
Control | 6.1 a (1.2) | 3.1 a (1.0) |
6SK Blinded | 6.3 a (1.2) | 3.3 a (1.1) |
6SK Informed | 6.5 a (1.3) | 3.4 a (1.1) |
Emotion | Control | 6SK Blinded | 6SK Informed |
---|---|---|---|
Happy | 26 a | 33 ab | 41 b |
Joyful | 17 a | 29 ab | 31 b |
Good | 22 | 25 | 33 |
Interested | 28 | 33 | 36 |
Pleasant | 23 a | 35 b | 40 b |
Good-natured | 10 | 17 | 21 |
Secure | 2 | 5 | 7 |
Satisfied | 14 | 14 | 23 |
Free | 8 | 9 | 7 |
Understanding | 3 | 4 | 4 |
Enthusiastic | 6 a | 21 b | 19 b |
Loving | 4 | 9 | 6 |
Adventurous | 15 | 22 | 14 |
Aggressive | 1 | 0 | 0 |
Wild | 4 | 8 | 9 |
Active | 10 | 10 | 9 |
Nostalgic | 10 | 6 | 13 |
Warm | 10 | 14 | 11 |
Mild | 12 | 11 | 12 |
Calm | 18 | 8 | 11 |
Tame | 5 | 0 | 6 |
Bored | 8 | 2 | 4 |
Disgusted | 6 | 4 | 4 |
Guilty | 1 | 2 | 1 |
Worried | 3 | 4 | 2 |
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Gorman, M.; Baxter, L.; Moss, R.; McSweeney, M.B. Atlantic Canadians’ Sensory Perception of Couscous Made with Sugar Kelp (Saccharina latissma). Foods 2024, 13, 2912. https://doi.org/10.3390/foods13182912
Gorman M, Baxter L, Moss R, McSweeney MB. Atlantic Canadians’ Sensory Perception of Couscous Made with Sugar Kelp (Saccharina latissma). Foods. 2024; 13(18):2912. https://doi.org/10.3390/foods13182912
Chicago/Turabian StyleGorman, Mackenzie, Laura Baxter, Rachael Moss, and Matthew B. McSweeney. 2024. "Atlantic Canadians’ Sensory Perception of Couscous Made with Sugar Kelp (Saccharina latissma)" Foods 13, no. 18: 2912. https://doi.org/10.3390/foods13182912
APA StyleGorman, M., Baxter, L., Moss, R., & McSweeney, M. B. (2024). Atlantic Canadians’ Sensory Perception of Couscous Made with Sugar Kelp (Saccharina latissma). Foods, 13(18), 2912. https://doi.org/10.3390/foods13182912